Popular English Recipes
TOASTED DOUBLE CHEESE AND HAM SANDWICHES
This could be simpler. On one slice of the buttered bread, spread half the grated Cheddar cheese, then cover that the slices of ham, folding them need be to fit the size of the bread. Now sprinkle the rest of the Cheddar cheese on top of ham, season, then press the other slice of bread on top of that and press down very firmly. You can at this stage cut off crusts, but I think add extra crunchiness. Now brush half the melted butter on the top side of the sandwich, sprinkle it half the Chester Cheese and press it in. transfer the sandwich to the grill pan and grill it about 2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, turn it over, brush the side with the remaining melted butter, sprinkle the rest the Chester Cheese all over and grill for another 2 minutes. Then remove it from the grill, cut it quarters and eat it while it's crunchy.
POTATOES WITH ROSEMARY
Begin preparing the rosemary, which should be stripped the stalks then bruised in a pestle and mortar. After that, take two-thirds of the leaves and chop finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes be sliced, but not thinly. All you do is arrange a layer of potatoes, onions, in the dish, followed by scattering of rosemary, then season. Continue layering in this way, alternating potatoes and onions and finishing with a layer potatoes that slightly overlap. Now mix the stock and milk together and pour it over the potatoes. Season the top layer, then scatter the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven 50-60 minutes, until the top is crisp and golden and the underneath creamy and tender.
ROAST WINTER VEGETABLES
All you do cut the vegetables
(swede, parsnips, turnips, potatoes, etc.) large,
chunky pieces (no smaller 11/2 inches/4 cm) –
leaving the celeriac until last, it may discolour if left for too long –
place in a large bowl, then add the herbs, garlic, olive oil and lots
seasoning and just your hands to mix them. The prepared vegetables can now
be kept in sealed plastic bag in the fridge for 2-3 days.
When you're ready to cook vegetables, spread them out on the baking tray and cook in the pre-heated oven a high shelf for 30-40 minutes, until they tender and turning brown at the edges
Begin by taking the frying pan or saucepan
and, over a medium flame, gently the olive oil. Now fry the onions in the
hot oil they are tinged brown at the edges – about 5 minutes. Add the
chopped carrot and swede and cook 5 minutes or so, then remove the
vegetables and them to one side. Now turn the heat up and brown the meat in
batches, tossing around to get it all nicely browned. You may find a wooden
fork helpful here, as it helps to break the mince. After that, give the meat
a good seasoning salt and pepper, then add the cooked vegetables, cinnamon,
thyme and parsley. Next, stir in the flour, will soak up the juice, then
gradually add the stock to meat mixture until it is all incorporated.
Finally, stir the tomato purée. Now turn the heat right down, put the lid on
the pan and let it cook gently about 30 minutes.
the meat is cooking you can make the topping. Peel the potatoes, cut them even-sized pieces and place in a steamer fitted over large pan of boiling water, sprinkle with some salt, put a lid on and steam until they're completely tender – about 25 minutes. While is happening, pre-heat the oven gas mark 6, 400°F (200°C).
When the potatoes are done, drain the water, return them to the saucepan, cover with a clean tea cloth to absorb steam and leave them for about 5 minutes. Next, add the butter and mash to a purée – the best way to do this is with electric hand whisk. Don't be tempted to add any milk here, because the mashed potato on top of the pie needs to firm. Taste and add more salt and pepper necessary. When the meat is ready, spoon it into the baking dish and level it out the back of the spoon. After that, spread the mashed potato evenly all over. Now sprinkle the leeks on of the potato, scatter the cheese the leeks and bake the whole thing a high shelf of the oven for about 25 minutes, or the top is crusty and golden.